Lovely PantryHealthy meals for my family and for yours too2015-01-05T13:47:55Zhttp://lovelypantry.com/feed/atom/WordPresslovelypantryhttp://www.lovelypantry.comhttp://lovelypantry.com/?p=41832013-09-06T02:45:24Z2013-09-06T02:45:14Z

It has been a few weeks since I’ve been in this space. It took a few inquiries to realize how long it has really been since my last post. Funny how time flies when you’re having fun! I’m truly happy to get back to some sort of “normal” as my life is falling into a new routine. In life’s many twists and turns, there is never a dull moment. Through it all, one thing for sure that I have learned is to always live in gratitude. I’m grateful to be able to share a post with you today.

Upon realization that I would have to spend my summer in Canada, I decided that this summer had to be special. A summer filled with firsts – my favourite kind of experience. There’s no use dwelling on how things used to be. Things are changing, so its time to embrace what is coming and smile while you’re at it. Earlier this year, I was suffering with a bout of chronic pain and I vowed to feel better before my birthday. I spent weeks in physiotherapy and made some major changes to my diet. No joke – I even gave up baking for a few months. I also limited my consumption of grains/legumes and reduced my wheat intake drastically. I started to feel different and also look different. Which was perfect considering one of my favourite experiences this summer was participating in Toronto’s annual Caribbean Carnival – Caribana. Yes, I did it. I put on a costume and walked (and sometimes danced) for hours, all the while praying that I would not suffer too much when it was all over. I’m grateful that I had an awesome, pain-free experience.

I have more things to be grateful for. I have a houseful of students! My husband has been on a course for quite some time now. My son just started First Grade and my daughter is officially in Kindergarten. Oh, and there’s more. I also returned to school. Can you believe it? I’m officially a University student! So many changes are happening all in one go. If I thought I was busy before, well I guess life just got busier. We all have to run with it and try not to get overwhelmed. We are doing exactly what needs to be done. This is indeed a September like no other!

Now that the summer is over, I can reminisce on food from home and maybe even steal some time to whip up a few things. I could not wait to try this Jamaican Hard Dough Bread recipe by Enid Donaldson. There is no bread that compares with authentic Jamaican Hard Dough Bread. I am fully aware that I’m biased, but I need you to understand. Jamaican Hard Dough Bread is the TRUTH! You just can’t go wrong! Although I don’t eat as much bread as I used to, I will still bake from time to time and share my experience. The occasional slice will be just enough for me.

Jamaican Hard Dough Bread – The Lovely Pantry

For those who are not familiar with Hard Dough (or “Hardo Bread” as we call it) please allow me to provide a sort description. Hard Dough bread may be considered a true staple in Jamaican fare. It is a basic white bread. There are whole wheat versions available too as a healthier alternative. Hard Dough Bread is a rich, dense, chewy textured bread that can be eaten at any time of the day. It can be enjoyed with the following meals: Ackee & Saltfish, Steamed Callalloo (similar to spinach), Corned Beef (in a sandwich, if you like), Cheese, Jerked Chicken, Jerked Pork, Fried Fish, Avocado, Fried Eggs, your favourite porridge, Jamaican Hot Chocolate, your favourite fruit preserve (I LOVED Guava Jelly on my Hardo Bread), French Toast, or even just a slice with butter – you name it, it works well. Just trust me on this one. You can’t go wrong.

I saw the ingredients and loved how easy it was to prepare. However, I thought the suggested quantity of butter was not enough for 2 loaves, in my opinion. Being the rebel that I am, I added more butter. Yes. Yes I did.

Ingredients for Jamaican Hard Dough Bread (water not shown)

I loved that I didn’t have to get too physical with this dough. Cutting in the butter was the step that used the most energy.

My handy-dandy dough kneading attachment did the hard work for me.

The dough did not rise too much, but you could definitely see a change in volume.

The dough is placed in a bowl, generously greased with butter

The dough is divided evenly and placed in 2 loaf pans

Both loaves turned out perfectly. I have no complaints whatsoever. We all enjoyed this bread very much. The next time I make it, I will have to give a loaf away. It’s too good not to share!

Jamaican Hard Dough Bread – The Lovely Pantry

As much as I love Hard Dough Bread, I haven’t found any in local stores that taste great to me. Usually the bread is just too hard or has a weird texture. Although this bread isn’t as dense as the “Hardo Bread” I know and love, it is a great alternative. I will wait until I am in Jamaica to fully enjoy my Hard Dough Bread. But until my next visit, I will gladly use this recipe and have freshly baked Hard Dough Bread whenever I’m in the mood.

I’ve had to look into so many things with regards to how we eat our food today. With all the various food sensitivities out there, it is so important to pay attention to foods that can cause illness to you or your loved ones. I have had to learn about Gluten from a friend of mine who is sensitive to wheat products. I was not aware of Celiac Disease/Gluten Sensitivity before my friend shared her situation with me. I was more familiar with common food allergies/sensitivities like dairy, nuts and shellfish. Today’s #SundaySupper theme is all about meals prepared for either health or dietary restrictions. So whether it be Gluten Free, Dairy Free, Sugar Free, Nut Free – we will have something to share with you today.

Our host this week is Bea from Not So Cheesy Kitchen. Bea’s blog is dedicated to sharing meals and information about a rare metabolic disorder called Classic Galactosemia. This particular disorder prevents the body from processing sugar galactose properly. Bea has been able to allow her family to thrive by preparing special meals that are free from galactose, with guidance from her metabolic clinic. Bea is a true champion! Having a restricted diet has its many challenges, but Bea manages it well and shares her recipes and experiences with us on her blog. Thank you , Bea! And Thank you for hosting this theme that is so close to your heart.

Today I am sharing with you a Gluten Free Fritter using Chickpeas, Scallions, and tomatoes. I really like fritters. There is something about them that I find so comforting. Perhaps it’s because my grandma used to make saltfish fritters for me, I’m not sure. They are so easy to make and such a practical snack. Everyone should be able to enjoy fritters of some kind. They can be served as a side dish or as a snack.

I really enjoyed these chickpea fritters. It’s always great to know you can create more than just hummus with a can of chickpeas. Scallions bring a lovely flavour to the fritters and pair nicely with the Tomatoes. Any tomato will do, as long as you remove the seeds first. You only need about a cup of diced tomatoes.

Scallions, Tomatoes, Chickpeas

#GlutenFree Chickpea Fritter Batter

I used this opportunity to use the Gluten-Free Flour that I had in my pantry. Instead of using a full cup the GF flour for this recipe, I went half and half with Quinoa Flour – another Gluten Free flour.

Chickpea Fritters #GlutenFree

I also shredded a handful of spinach to give the fritters some added nutrition as well as a beautiful hint of green!

#Gluten-Free Chickpea Fritters

#Gluten-Free Chickpea Fritters

I’m very happy to have made a #GlutenFree dish for today’s #SundaySupper. Although I do not have a Gluten sensitivity, I will always try to make a variety of recipes that can assist other readers with special diets. Hope you enjoyed my recipe today. As always, check out the list of Recipes from the #SundaySupper group. Feel free to PIN and share your favourites on Facebook or Twitter!

I’m so excited to be joining #SundaySupper again after what seems to be a very long time. I have missed you all, and all the interaction that comes along with blogging! Life has a funny way of forcing you to slow down, so I did the best thing for me – I slowed all the way down. I’m getting stronger and well enough to get back into the blogging spirit and share some wonderful recipes with you. Today’s recipe is a good one. So simple and light, you’ll love it. The theme for today’s #SundaySupper is Summer Berries and well, lets just say that we haven’t been short on berries around here recently. Whether fresh or frozen, we have berries for either a quick snack or for smoothies. Our host today is Nicole from Daily Dish Recipes!

One thing that I would love to accomplish this summer, is taking my children berry picking. I don’t have a preference of what berry…I just really want to pick! I am getting excited at the thought of picking strawberries and freezing them for smoothies, or baking with them. I know my kids will absolutely love that experience. I’m also looking forward to my first trip for the season to my local Farmer’s Market! I went the year before last and had a blast! I’ll let you all know when I get to go, because no doubt, I will have my camera with me to capture all the beautiful Ontario produce.

So back to todays recipe, Financiers with a Summer Berry Salad. The salad is so easy to make and such a wonderful way to enjoy your berries. Financiers are French in origin and are basically mini cakes made with almond flour. They are very light, moist and every time I make them, they always seem to be finished too soon. The berries are the perfect accompaniment to the sweet, almond infused mini-muffins.

I truly adore summer berries. I have such an appreciation for them because growing up in Jamaica, these berries are imported and are quite expensive. I only enjoyed and indulged in these fruits when I travelled to the U.S. for summer holidays. I personally prefer baking with blueberries. I like raspberries as prepared in this recipe. But I will eat strawberries all day long. This season, I will get my heart’s desire!

Raspberries, Blueberries and Strawberries

I prefer to make my fruit salad in advance and have it chilled so it can be served once the financiers are cool.

I recommend using silicone mini-muffin cups for this recipe. I tried making it directly in the muffin pan twice, and got poor results each time. The edges were slightly overdone and became rather hard once cooled. I got the best results using the silicone cups.

Financiers – just out of the oven

These financiers are excellent on their own, but they go so nicely with fruit. We have also had financiers with raspberry jam, and it is just as nice.

Financiers

Financiers with Summer Berry Salad

Financiers with Summer Berry Salad

Find inspiration for summer berries from the #SundaySupper members in the links below. Pin the ones you know for sure are keepers. Share your favourites on Facebook! Lets get into the summer spirit!

I hope you enjoyed today’s recipe. It’s a favourite in my home and I hope you’ll enjoy it too.

Party Planning

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)! We’ll tweet throughout the day and share recipes from all over the world. Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

You really DON’T want to miss it!

Well, I think I found a bread that my husband is willing to defend and protect. When I told him what I was making, I got a slight side-eye and a very questionable look. This is what happens when I try to put vegetables in almost everything. Especially zucchini, which, by the way I once couldn’t stand. And now, I think it is perfection. And on top of that, I decide to add a fruit too. Clearly, I’ve lost a few marbles. My husband’s curiosity peaked as the aroma took over the kitchen. It’s so cute when the husband and the children are asking when the bread is going to be ready. Yes folks, this was the excitement that took place because of this wonderful Zucchini Pineapple Quick Bread.

As usual, waiting for a sweet-smelling bread like this one to cool is always a challenge. Even the baker it is eager to taste the finished product. I loved how easy this bread was to make. Although the baking time of an hour seemed a bit long, it was well worth the wait. The moisture of this bread is unbelievable!

This is such a wonderful and moist bread. I’m excited just posting about it. I was considering making it again with Spelt flour or some other flour with higher nutrient value. I was asked NOT to change anything about the recipe/ingredients. Well, I guess there is nothing more to say. This quick bread is hubby approved! I will still probably go ahead and try it with spelt just because I really want to.

***

This is my contribution to the May 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month, we are celebrating one year of baking wonderful bread! Although I am a newbie to the group, I’m just so happy to be blogging with such passionate bakers. We will be baking something that we love (whether yeast bread or quick bread) and this Zucchini Pineapple Quick Bread certainly fits the description! Please check out all the wonderful bread recipes being shared this month.

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.Please make sure that your Bread is inspired by the theme!2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

Today’s #SundaySupper is so cool! We are all doing a post inspired by a special or favourite movie. Have you been able to think of a food or beverage and immediately connect it to a movie? You know, like how Carrie has her special Cosmopolitan and Bond has his Martini “shaken, not stirred.” You get the idea. Our host today is none other than Heather from GirliChef! Check out Heather’s awesome recipes on her blog.

I chose the movie Soul Food. I loved the movie so naturally, I loved the series too. I watched every single episode. I laughed. I cried. I crushed. Yes, Boris Kodjoe is the ish! I’m over him now, but back then….just looking at him made my day. I loved the series so much that I jumped at the chance to be an extra in one of the episodes. That’s right. I was on set for about 12 hours, mostly doing nothing – but I was there. It’s too bad I have no idea what season or episode it was. Ha! Ah well.

In the movie, I loved that every Sunday the family got together and had a big meal that everyone would enjoy. It was a time to catch up, work out issues, and share joys. You see, I believe I loved it because the values portrayed in the movie were similar to mine. The focus, aside from all the drama and family bickering, was always on family and bringing them back together after tremendous turmoil. Family first. I love a good drama. If you haven’t seen Soul Food (1997), it’s definitely an oldie but goodie.

It’s too bad that the idea of Soul Food generally means something deep fried, sugar filled or unhealthy but incredibly tasty. Today I’m sharing a recipe that is a cleaner version of a Soul Food dessert. I wanted to try it because 1. I have never made a cobbler before and 2. I’m coming off a juice fast and I need a sweet treat that won’t throw me off my goal. I love that there are fruits and that the cake is made with spelt flour. Totally my kind of dessert!

Prepare the fruits: Peel and cut peaches into slices about quarter inch thick. Place in a medium sized mixing bowl. Add blueberries and strawberries. Toss with flour, agave, lemon juice and ginger. Toss to make sure everything is combined well. Set aside.

Top layer: In another bowl, Whisk melted coconut oil, agave, and almond milk. Set aside

Blend the spelt flour with the oats in a food processor. Transfer to another bowl and then add baking powder, cinnamon and salt. Whisk to combine.

Gradually transfer the almond milk mixture into the flour mixture. Stir/whisk to combine. This will yield a thick batter.

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)! We’ll tweet throughout the day and share recipes from all over the world. Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Announcing the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

It has been a while since I’ve had some quinoa. Thankfully, the lifestyle challenge that I am participating in with some friends encouraged me to find recipes using my favourite grain. My friends couldn’t have asked me to join at a better time. I needed to shake things up a bit, specifically with regards to my eating habits.

I have worked so hard to eat well and to set an example for my children. My health has been okay over the past few years (only a few chronic pain episodes) but my husband and children have taken priority. I take care of them in every way. But if it is one thing I have to remember – if Mommy isn’t well, everyone suffers. Now that wasn’t meant to be a harsh statement in any way. Those who know me will understand me clearly. My priority should be to take care of me, so that I can take care of the ones I love. It sounds simple as I type, but when day-to-day routine comes around, I really don’t have time to figure things out. It’s really just go, go, go!

And that’s why it is important to get rid of old habits and create new ones that will stick. I was reminded over the past few weeks that preparation is the key to success. Last week’s challenge was to commit to eating whole grains and legumes, and not to consume meat. Eating well has never been a problem for me. It has been preparation that seems to get me. New routines have caused me to find whatever I can prepare quickly, and clearly that isn’t always best. I’m working on improving that. I enjoy planning and being prepared, so this challenge has really allowed me to dust off that skill of mine. Of the few things I made, I really wanted to share this Quinoa dish. I adapted this Bean and Pilaf recipe from The Food Network, and as always I used what I had available to me when it came to the ingredients.

Since the start of the challenge, I have made a few things that I really enjoyed and wanted to share some of them here. I shared the photos on my Facebook page and will continue to do so occasionally during the challenge. I will post the really good ones.

Red Kidney Beans have been a part of my diet for the better part of my adult life. I usually use it one dish – my Rice and Peas. I’m loving the versatility of beans. An awesome way to get fiber and protein.

As always, when cooking with delicate greens like spinach, you add at the very end once the pot has been removed from the heat source.

This one pot dish could easily be a mid-week supper. It is easy to make, filling and wonderfully good for you.

If you are looking for a quick and healthy meal, try this one. It is easy to customize based off what you have available in your fridge or pantry.

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.

This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.

Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.

Chicken & Sauteed Asparagus with Lemon and Capers

Here are the amazing budget friendly recipes from the #SundaySupper team.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

Grease a 10 inch spring form cake pan, line with parchment and set aside

Grate the zest of the orange and set aside

Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds

In a medium bowl, sift in flour and baking soda. Set aside.

In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.

Gradually fold in the flour until combined and then fold in the ground almond

Bake for 30 minutes or until a toothpick inserted comes out clean

Allow to cool in the pan for about 15 minutes before transferring to a cooling rack

To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

Jamaican Easter Spice Bun – Ingredients

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

Jamaican Easter Spiced Bun – Glazed

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

Jamaican Easter Spiced Bun

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Some of the recipes that I come across may have ingredients that are a challenge for me to find. Sometimes it is due to my region. Of course, I don’t expect to find certain tropical fruit or ingredients in my neck of the woods. But there are some things that I can’t find no matter how hard I look. One of the ingredients that I kept coming across recently is Mixed Spice. I couldn’t find it so I decided to look up the ingredients and see what was in it. Apparently there are many recipes out there, quite a variety actually. I decided to make my own version to share with you all. I got myself a neat little jar to keep it in.